Place the mushrooms in a heat-proof bowl cover with boiling hot water and set aside. Meanwhile, in a food processor, combine the prawns, garlic, hot sauce, sesame, soy and prawn stock. Puree until smooth. Transfer to a piping bag with a narrow round tip (or use a plastic bag with the tip cut off.

Remove the mushrooms from the soaking liquid and gently squeeze dry. Place the mushrooms on a plate lined with paper towel. Take each mushroom and fill with the prawn mixture.

Heat a sauté pan over medium high, add the stock, mushrooms and miso paste. Simmer for 5 minutes then thicken with the tapioca starch. Add the morels and simmer for an additional 5 minutes. Transfer to a serving plate with rice or Korean-style greens (or both) serve immediately.

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